Baked Vegan Egg Recipe Easy and Delicious Ideas

If you’re craving the comforting texture and taste of baked eggs but follow a vegan lifestyle, this baked vegan egg recipe is your new go-to dish. Crafted with wholesome plant-based ingredients, it perfectly mimics the creamy, savory goodness of traditional baked eggs without using any animal products.

Whether you’re preparing a hearty breakfast, a brunch treat, or a light dinner, this recipe is simple, delicious, and packed with nutrition. It’s ideal for those who want to enjoy the essence of eggs without compromising their dietary choices.

Using a base of silken tofu and chickpea flour, combined with nutritional yeast and a blend of spices, this recipe creates a luscious, custard-like texture that bakes beautifully in the oven. With customizable seasonings and optional add-ins, you can make it your own every time.

Plus, it pairs wonderfully with fresh herbs, veggies, or vegan cheese to elevate your meal. Let’s dive into how you can create this incredible vegan alternative that even egg lovers will adore!

Why You’ll Love This Recipe

This baked vegan egg recipe is not only deliciously satisfying but also incredibly versatile and nutritious. Here’s why you’ll fall in love with it:

• Egg-like texture: The combination of silken tofu and chickpea flour creates a creamy, custardy consistency that closely resembles baked eggs.
• Protein-packed: Chickpea flour and tofu provide a solid protein punch, making it a balanced plant-based meal.
• Customizable flavors: Easily adjust herbs, spices, and add-ins like vegan cheese or veggies to suit your taste preferences.
• Simple ingredients: No need for complicated or hard-to-find items. Most ingredients are pantry staples.
• Perfect for all meals: Whether it’s breakfast, brunch, or a light dinner, this recipe fits the bill.

Ingredients

• 1 cup silken tofu (drained)
• 1/4 cup chickpea flour (also called gram flour or besan)
• 1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon kala namak (black salt) – for that eggy flavor
• 1/2 teaspoon turmeric powder – for color and mild flavor
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 teaspoon baking powder
• Fresh herbs (optional): chives, parsley, or dill, finely chopped
• Salt to taste
• Optional add-ins: diced bell peppers, spinach, vegan cheese, mushrooms

Equipment

• Medium mixing bowl
• Whisk or fork for mixing
• Blender or food processor (optional but helpful for smooth texture)
• Baking dish or ramekins (8×8 inch or 4 small ramekins)
• Oven
• Measuring cups and spoons
• Spatula for scraping

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish or ramekins with olive oil to prevent sticking.
2. Prepare the tofu base: In a blender or food processor, combine the silken tofu, chickpea flour, plant milk, olive oil, nutritional yeast, kala namak, turmeric, garlic powder, onion powder, black pepper, baking powder, and salt. Blend until completely smooth and creamy.
3. Add fresh herbs and optional veggies: Gently fold in any chopped herbs or diced vegetables you want to include. This adds texture and flavor.
4. Pour the mixture into your prepared baking dish or ramekins. Smooth the top with a spatula.
5. Bake for 25-30 minutes, or until the edges are golden and the center is set but still slightly wobbly.
6. Remove from the oven and let cool for 5 minutes. This helps the custard firm up even more.
7. Serve warm with your favorite sides or toppings like fresh herbs, avocado, or vegan cheese.

Tips & Variations

For a more pronounced egg flavor, don’t skip the kala namak—it’s a game changer!

• Make it cheesy: Stir in shredded vegan cheddar or parmesan before baking for a melty, savory twist.
• Add veggies: Sauté mushrooms, spinach, or bell peppers and fold them into the batter for extra nutrition.
• Spice it up: Add smoked paprika, chili flakes, or cumin for a unique flavor profile.
• Individual servings: Use ramekins to bake single servings perfect for meal prep or portion control.
• Make it gluten-free: Chickpea flour is naturally gluten-free, but double-check your baking powder and other ingredients to be sure.
• Try it savory or sweet: While this recipe is savory, you can experiment by reducing kala namak and adding nutritional yeast and herbs to create a sweet version with cinnamon and vanilla.

Nutrition Facts

Serving Suggestions

This baked vegan egg pairs wonderfully with a variety of dishes to create a balanced, flavorful meal. Here are some ideas to try:

• Serve alongside toasted sourdough or your favorite bread like the Hamburger Bun Sourdough Recipe for a hearty breakfast.
• Top with fresh avocado slices, cherry tomatoes, and a sprinkle of fresh herbs for a light brunch.
• Pair with a fresh green salad or steamed veggies like in the Half Runner Beans Recipe for a nutritious lunch or dinner.
• Add vegan sausage or tempeh bacon for a protein-rich, comforting meal.
• Enjoy as a side for vegan hash browns or roasted potatoes, making it a true brunch classic.

Conclusion

This baked vegan egg recipe is a fantastic way to enjoy the texture and flavor of eggs without any animal products. It’s easy to make, packed with protein, and endlessly adaptable to your favorite flavors and dietary needs.

Whether you’re a seasoned vegan or simply looking to reduce your egg consumption, this dish offers a delicious, healthy alternative that fits seamlessly into any meal.

With its creamy texture and savory taste, it’s perfect for breakfast, brunch, or even a light dinner. Don’t forget to experiment with the add-ins and seasonings to make it uniquely yours.

For more plant-based inspiration, check out other delightful recipes like the Kodiak Banana Muffins Recipe or the indulgent Goat Milk Ice Cream Recipe No Eggs. Happy cooking and enjoy your vegan culinary adventure!

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